Röstmalz

Roasted malt

This is malt that is kilned particularly long and hot (roasting drum) so that it turns thoroughly deep brown to black. It is primarily used to enhance the color of beer, but is also often used for its intense roasted aroma, which is distantly reminiscent of bitter chocolate or coffee (cf. malt coffee). Since the grain hulls (husks) can quickly carbonize during barley roasting and thus lead to an unpleasantly dicey taste, roasted malt is usually made from dehusked barley. A typical specialty made with roasted malt is Schwarzbier. Occasionally, wheat roast malt is also used, for example in some dark wheat beers.